Get ready to dive into the crispy, savory world of Classic Chicken Fried Steak! This beloved dish, a cornerstone of American comfort food, boasts a surprisingly rich and complex history. While pinpointing its exact origin is difficult, most food historians agree that it emerged from the convergence of various culinary traditions in the Southern and Southwestern United States, likely sometime in the late 19th or early 20th century. Its development is believed to be a fusion of German schnitzel, a thin, breaded cutlet, and the Southern penchant for frying everything. This marriage of cultures resulted in a uniquely American creation, a testament to the nation’s diverse culinary heritage.
The popularity of chicken fried steak exploded in the mid-20th century, coinciding with the rise of readily available, affordable beef and the post-war boom in suburban America. Restaurants across the country began featuring it on their menus, solidifying its place as a diner staple. While exact sales figures are difficult to obtain, it’s safe to say that millions of servings are consumed annually, a testament to its enduring appeal. Interestingly, the dish’s name is a bit of a misnomer; it contains no chicken whatsoever. The chicken refers to the way the steak is prepared – battered and fried, similar to the preparation of fried chicken. This linguistic quirk has only added to the dish’s endearing charm.
Beyond its widespread popularity, chicken fried steak holds significant cultural weight. It’s often associated with home-style cooking, family gatherings, and nostalgic memories. Countless families have cherished traditions surrounding this dish, passed down through generations. From county fairs to family reunions, chicken fried steak is a frequent guest at celebrations across the country. Its hearty nature and satisfying flavor profile perfectly embody the spirit of Southern hospitality and American comfort food. This recipe, therefore, is more than just a guide to cooking; it’s a journey through culinary history and a celebration of a truly iconic American dish.
Ingredients and Measurements
This recipe yields approximately 4 servings of delicious Classic Chicken Fried Steak. Accurate measurements are crucial for achieving the perfect texture and flavor. We recommend using a kitchen scale for the most precise results, especially when measuring the flour for dredging.
For the Chicken Steaks:
- 1.5 lbs boneless, skinless chicken breasts, about 4 large breasts. Choose breasts that are relatively uniform in thickness for even cooking. If some are thicker than others, gently pound them to an even ½-inch thickness using a meat mallet or the bottom of a heavy pan. This ensures they cook through evenly.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
For the Dredging Station (Prepare three separate shallow dishes):
- 1 ½ cups all-purpose flour. Use a good quality flour for optimal results.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, lightly beaten. Ensure the eggs are at room temperature for better blending with the flour.
- 1 ½ cups all-purpose flour. This second flour addition is crucial for the crispy crust.
For Frying:
- 2 cups vegetable oil or canola oil. Use a high-smoke-point oil to prevent burning. You’ll need enough oil to submerge the chicken steaks about halfway.
For Serving (Optional):
- Your favorite creamy gravy recipe (approximately 2 cups)
- Mashed potatoes
- Gravy boat
Important Note: Adjust the amount of salt and pepper to your preference. If you prefer a spicier kick, add a pinch of cayenne pepper to the flour mixture.
Pro Tip: Allow the breaded chicken steaks to rest for about 10-15 minutes before frying. This helps the breading adhere better and prevents it from falling off during cooking.
Equipment List
Preparing a truly classic Chicken Fried Steak requires the right tools. This list details the essential equipment, along with recommendations for optimal results and alternatives where possible.
Meat Mallet: A sturdy meat mallet, preferably one with a flat, broad surface and a comfortable grip, is crucial for tenderizing the steak. Avoid using a hammer, as it can easily tear the meat. A 1- to 1.5-pound mallet will be sufficient for most home cooks. Consider investing in a mallet with a textured surface for more even tenderizing.
Large, Shallow Dishes: You’ll need at least three large, shallow dishes for breading. One for the flour, one for the beaten eggs (approximately 2 large eggs, lightly beaten with 2 tablespoons of milk or water for extra binding), and one for the bread crumbs (aim for about 2 cups of panko breadcrumbs for optimal crispness, or use regular breadcrumbs). The larger the dishes, the easier it will be to dredge the steak without overcrowding. Using dishes that are too small can lead to uneven coating.
Large Skillet: A large, heavy-bottomed skillet (at least 12 inches in diameter) is essential for even cooking. Cast iron is ideal as it retains heat exceptionally well, leading to a perfectly crispy crust. If you don’t have cast iron, a heavy-bottomed stainless steel skillet will work, but you may need to adjust the heat more frequently. Ensure your skillet is large enough to accommodate the steak without overcrowding; this prevents steaming and ensures even browning.
Tongs or Spatula: You’ll need tongs or a wide spatula for carefully turning the chicken fried steak during cooking. Tongs are preferable for preventing the breaking of the delicate breaded crust. A sturdy spatula with a wide, thin blade can also work well.
Measuring Cups and Spoons: Accurate measurements are key to success in any recipe. Invest in a good set of measuring cups and spoons to ensure consistent results. Use dry measuring cups for dry ingredients like flour and breadcrumbs, and liquid measuring cups for wet ingredients like milk and eggs.
Paper Towels: You’ll need paper towels for patting the steak dry before breading. Thoroughly drying the steak is essential for a crispy crust. Avoid using too much pressure to prevent tearing the meat.
Optional: Meat Thermometer: A meat thermometer allows for precise cooking to ensure the steak reaches a safe internal temperature (at least 160°F or 71°C). While not strictly essential, it’s highly recommended for ensuring food safety and achieving perfectly cooked chicken fried steak.
Meat Preparation (Tenderizing and Seasoning)
Choosing the right cut of meat is crucial for a successful Chicken Fried Steak. Look for a well-marbled, 1-inch thick cut of beef round steak or cube steak. These cuts, while naturally tougher, benefit greatly from tenderizing and will yield a wonderfully crispy, juicy result when properly prepared.
Before beginning the tenderizing process, pat the steak completely dry with paper towels. Excess moisture will hinder the breading process and result in a soggy finished product. A dry surface ensures optimal adhesion of the seasoned flour.
Now, let’s tackle tenderizing. You have several options. The most effective method is using a meat mallet. Place the steak between two sheets of plastic wrap (to prevent meat splatter and maintain cleanliness) and gently pound it evenly to about ⅛ inch thickness. Avoid pounding too hard, as this can result in a tough, shredded texture. The goal is to break down the muscle fibers without completely pulverizing the meat.
Alternatively, you can use a commercial meat tenderizer, following the package instructions carefully. Remember to always be gentle to avoid over-tenderizing. Over-tenderized meat can become mushy and lack texture.
Once tenderized, it’s time for seasoning. In a shallow dish, combine 1 ½ cups all-purpose flour, 2 tablespoons paprika (for color and flavor), 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper. Adjust seasoning to your preference; some prefer a spicier kick, while others prefer a milder flavor profile. Mix the dry ingredients thoroughly to ensure even distribution of seasoning.
Press the tenderized steak into the seasoned flour mixture, ensuring both sides are fully coated. Gently shake off any excess flour. This step is crucial for creating a crispy and flavorful crust.
Proper preparation at this stage significantly impacts the final outcome of your Chicken Fried Steak. Taking the time to properly tenderize and season the meat will result in a much more enjoyable and flavorful dish. Now you’re ready to move onto the breading and frying stages!
Breading Process (Flour, Egg Wash, Breadcrumbs)
Proper breading is crucial for achieving that signature crispy, flavorful crust on your chicken fried steak. This process involves three distinct steps: a flour dredge, an egg wash, and a final coating of breadcrumbs. Each step plays a vital role in creating a strong bond between the breading and the meat, ensuring a perfectly textured result.
Step 1: Flour Dredge. Begin by placing approximately 1 ½ cups of all-purpose flour in a shallow dish. Season the flour generously with 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of paprika. This seasoning is incorporated directly into the flour for even distribution throughout the breading. Gently dredge each pounded chicken steak in the seasoned flour, ensuring it’s fully coated on all sides. Avoid pressing the flour too hard; a light coating is sufficient at this stage. Tap off any excess flour before proceeding to the next step.
Step 2: Egg Wash. In a separate shallow dish, whisk together 2 large eggs with 2 tablespoons of milk or water. The addition of milk or water thins the egg wash, allowing for better adhesion of the breadcrumbs. Ensure the eggs are well-beaten to create a smooth, consistent mixture. Dip each floured chicken steak into the egg wash, ensuring complete coverage. Let any excess egg drip off before moving to the final breading step. This step acts as a glue, binding the flour and breadcrumbs together.
Step 3: Breadcrumb Coating. Prepare a third shallow dish with approximately 1 ½ cups of breadcrumbs. You can use panko breadcrumbs for extra crispiness, or regular breadcrumbs for a more traditional texture. For enhanced flavor, consider adding ½ teaspoon of garlic powder and ½ teaspoon of onion powder to your breadcrumbs. Press the egg-washed chicken steak firmly into the breadcrumbs, ensuring a complete and even coating. Gently press the breadcrumbs onto the meat to help them adhere better. Again, tap off any excess breadcrumbs before proceeding to the frying stage.
Professional Tip: For optimal results, work efficiently to avoid the breading from becoming soggy. Have all three stations (flour, egg wash, breadcrumbs) prepared and readily accessible before you begin. Don’t overcrowd the pan when frying to ensure even browning and crispiness. This three-step process guarantees a perfectly breaded chicken fried steak, every time.
Cooking the Chicken Fried Steak (Frying Technique, Oil Temperature)
Frying chicken fried steak requires a deep understanding of oil temperature and frying technique to achieve that perfect, crispy crust and juicy interior. We’ll be using a generous amount of oil – approximately 2 inches deep – in a large, heavy-bottomed skillet or Dutch oven. This ensures even cooking and prevents the oil temperature from dropping drastically when the steaks are added.
Oil Temperature is Key: The ideal oil temperature for frying chicken fried steak is between 350°F (175°C) and 375°F (190°C). Anything lower, and your steaks will absorb too much oil and be greasy. Anything higher, and they’ll burn on the outside before the inside is cooked through. Use a candy thermometer to monitor the temperature closely. Do not overcrowd the pan; this will lower the oil temperature significantly, leading to soggy steaks.
Frying Technique: Gently place the breaded steaks into the hot oil, ensuring not to overcrowd the pan. Work in batches if necessary. Avoid dropping them in forcefully, as this could cause splattering. Once the steaks are in, do not move them for at least 3-4 minutes. This allows the breading to crisp up and create a seal, preventing the oil from seeping into the meat. After this initial period, carefully flip the steaks and continue frying for another 3-4 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Checking for Doneness: Use a meat thermometer inserted into the thickest part of the steak to ensure it reaches the safe internal temperature of 165°F (74°C). Do not rely solely on visual cues, as the browning of the breading doesn’t always indicate complete doneness. Slightly undercooked chicken fried steak is far better than overcooked, so err on the side of caution.
Removing and Draining: Once cooked, carefully remove the steaks from the oil using tongs or a slotted spoon. Place them on a wire rack set over a baking sheet to allow excess oil to drain. This is crucial for achieving a crisp, non-greasy final product. Allow the steaks to rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Oil Management: After frying, allow the oil to cool completely before discarding or storing it properly. Never pour hot oil down the drain, as this can cause clogs and potential fire hazards. Instead, pour the cooled oil into a sealed container for disposal or reuse (if you’re using a fat that can be reused).
Making the Gravy (Type of gravy, thickening agents)
This recipe utilizes a classic, rich brown gravy to perfectly complement the crispy chicken fried steak. We’ll be making a pan gravy, which means we’ll be using the flavorful drippings left in the pan after cooking the steak. This method ensures maximum flavor and minimizes cleanup!
Type of Gravy: We’re making a traditional brown gravy, known for its deep, savory flavor. This is achieved by starting with the flavorful browned bits (fond) left in the pan after cooking the chicken fried steak. These bits add a complex depth of flavor that you won’t find in other gravy types.
Thickening Agents: There are several ways to thicken your gravy, and we’ll explore two popular methods: using a roux and using a cornstarch slurry. Both work effectively, offering slightly different textures.
Method 1: Roux (Recommended): A roux is a mixture of equal parts fat and flour cooked together. For this recipe, we’ll use the fat already present in the pan after cooking the steak. After removing the cooked chicken fried steaks, pour off any excess grease, leaving about 2 tablespoons of rendered fat in the pan. Over medium heat, whisk in 2 tablespoons of all-purpose flour. Cook the roux, constantly whisking, for 1-2 minutes, or until it’s a light golden brown color. Do not brown the roux too much, as this can impart a bitter taste.
Method 2: Cornstarch Slurry: If you prefer a smoother, less intensely flavored gravy, a cornstarch slurry is a good alternative. In a small bowl, whisk together 2 tablespoons of cornstarch with 1/4 cup of cold water until completely smooth. Ensure there are no lumps; this is crucial for a smooth gravy. After removing the cooked chicken fried steaks and pouring off excess grease, gradually whisk the cornstarch slurry into the pan drippings, whisking constantly. Bring the gravy to a simmer, stirring continuously until it thickens to your desired consistency.
Finishing the Gravy: Regardless of the thickening method you choose, gradually whisk in 2-3 cups of hot chicken broth (or beef broth for a richer flavor) to the roux or cornstarch mixture. Continue to whisk constantly until the gravy is smooth and thickened to your liking. Season generously with salt and freshly ground black pepper to taste. Taste and adjust seasoning as needed. You can also add a pinch of garlic powder or onion powder for extra depth of flavor. Once the gravy is thickened and seasoned, remove from heat and serve immediately over the chicken fried steak.
Important Note: The amount of broth needed will depend on your desired gravy consistency. Start with less and add more as needed.
Recommendations for Classic Chicken Fried Steak
For the best results when preparing this Classic Chicken Fried Steak recipe, ensure your steak is pounded evenly to an even thickness for consistent cooking. Over-pounding can result in a tough steak, while under-pounding can lead to uneven cooking. Use a meat mallet or rolling pin, working from the center outwards to avoid tearing the meat.
Serving Suggestions: This dish pairs wonderfully with classic Southern sides. Creamy mashed potatoes soak up the delicious gravy beautifully. A simple green salad provides a refreshing counterpoint to the richness of the fried steak. Consider adding a side of steamed green beans or corn on the cob for a complete and balanced meal. For a heartier meal, serve with creamy mac and cheese or collard greens.
Storage: Leftover chicken fried steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until heated through. Avoid reheating in the microwave for extended periods, as this can result in a dry and less appealing texture.
Complementary Dishes: The robust flavor of this dish makes it a perfect centerpiece for a family dinner. To enhance the experience, consider serving it with a side of homemade gravy (the recipe can easily be doubled), a tangy cranberry sauce (unexpected but delightful!), or a simple bread roll for dipping in the gravy. A light and refreshing fruit salad can also cut through the richness of the dish.
Nutritional Information (approximate per serving, will vary based on ingredients and portion size): Calories: 600-700, Protein: 35-45g, Fat: 40-50g, Carbohydrates: 30-40g. Note: This is an estimate and may vary depending on the specific ingredients used and portion size. For precise nutritional information, use a nutrition calculator with your specific ingredients and quantities.
Important Note: This recipe contains high levels of fat and sodium. While delicious as an occasional treat, it’s important to consume it in moderation as part of a balanced diet.
